Watermelon Radish & Carrots Salad with Sesame Vinaigrette

26th June 2013

I was so excited to see watermelon radishes at a local market in Oregon. Watermelon radishes can be served fresh or cooked and hot or cold. The flesh has a tender crisp and firm texture similar to an Asian daikon as the flavor is mildly peppery similar to red radishes. The greenish and pinkish watermelon radishes add a delightful punchy color and flavor to any dishes.

I discovered a simple and wonderful recipe from My Living Nutrition and wanted to give it a try: Watermelon Radish + Carrots Salad with Sesame Vinaigrette. The salad serves as a perfect summery side dish with your main courses including on rice.

The carrots are julienned with a favorite and daily tool of mine: Kuhn Rikon Julienne Peeler. The Kuhn Rikon Julienne Peeler easy to use and clean. You can also use it for making raw noodles out of vegetables or make a julienned asian slaw instantly.

Watermelon Radish & Carrots Salad with Sesame Vinaigrette

Yield: 2 servings

Ingredients

2 small watermelon radishes, sliced thinly, and cut in half into half circles

Method

Prepare to julienne carrots and slice watermelon radishes and place them in a medium bowl. Whisk vinegar, coconut oil, garlic powder, toasted sesame oil, tamari, and sugar in a small bowl until it starts to emulsify. Pour your vinaigrette over the vegetables. Mix, add sesame seeds and season with salt and pepper. Refrigerate for at least an hour, covered with a lid to allow the salad marinate and serve immediately.

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About VM

Rika & Doni run the vegan food and travel blog Vegan Miam. They love bold, global flavors and have a passion for crafting plant-based recipes inspired by their travels. They aren’t afraid of some funk and fermentation and certainly enjoy a healthy measure of spices.